Roasted Leek and Endive With Citrus Dressing
Hands-on time: 40 minutes
Total time: 40 minutes
Makes: 12 to 16 servings
A touch of honey and orange juice mellows the sharpness of the endive. If you can’t fit all the veggies on a single baking sheet, spread them out between two so everything has room to roast. To speed up prep time, halve and wash the leeks in advance.
Roasted Leek and Endive:
8 leeks (white and light green parts only), trimmed and halved lengthwise heads Belgian endive, halved lengthwise olive oil salt pepper Citrus Dressing:
2 tbsp chopped fresh parsley
2 tbsp olive oil
2 tsp grated orange zest
1 tbsp orange juice
1 tbsp lemon juice
2 tsp liquid honey
1 clove garlic, grated
¼ tsp each salt and pepper
Roasted Leek and Endive: In large bowl, toss together leeks, endives, oil, salt and pepper. Arrange in single layer on foillined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and lightly golden, about 25 minutes. Let cool for 5 minutes.
Citrus Dressing: Meanwhile, in large bowl, whisk together parsley, oil, orange zest, orange juice, lemon juice, honey, garlic, salt and pepper. Add leek mixture; toss to coat. per each of 16 servings: about 55 cal, 1 g pro,
4 g total fat (1 g sat. fat), 6 g carb (1 g dietary fibre, 2 g sugar), 0 mg chol, 43 mg sodium, 94 mg potassium. % RDI : 2% calcium, 6% iron, 1% vit A, 8% vit C, 9% folate.